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The classic recipe for Caucasian adjika consisted of hot pepper, a lot of salt, garlic and herbs. Such a snack was sure to be a little over-salted, and all because salt helped the preparation last longer in the warm season. But when they learned about adjika in other countries, this recipe was improved by adding fresh tomatoes, sweet peppers, herbs and other ingredients. Today there are a huge number of adjika recipes with a variety of ingredients. In this article we will learn how to prepare adjika with horseradish and garlic.
Secrets of making adjika from tomatoes, garlic and horseradish for the winter
To prepare a tasty and aromatic preparation that will be stored for a long time, you need to follow some rules:
- Adjika with the addition of horseradish and garlic is prepared almost the same as regular one. In the classic version, all prepared ingredients are ground with a blender or using a meat grinder, and then mixed with various spices. Very often adjika is not even boiled, but simply poured into jars cheese form. To ensure that this preparation is stored well, the vegetables must be fresh and thoroughly washed. They should not have any damage or rotten areas.In addition, you need to add a considerable amount of table salt to the preparation. This will extend the shelf life of adjika.
- The best place to store adjika is a cold cellar or refrigerator. Only cooked adjika can be stored at room temperature. In this case, put the entire prepared mass on the fire and cook for about 20 minutes. After this, the workpiece is poured into sterilized jars and sealed with lids.
- Preparing vegetables for snacks is quite easy. You just need to wash, peel and grind all the ingredients. The hardest thing to deal with is horseradish processing. When grinding in a meat grinder, horseradish releases steam, which greatly irritates the mucous membrane of the eyes and respiratory tract.
- Experienced housewives know how to handle horseradish processing. The main thing is to properly prepare the meat grinder itself. In this case, the bowl is not placed on the table, but in a bag that is tied around the opening of the meat grinder. Thus, the fumes will be contained in the bag, and the mucous membranes will not be irritated.
- Hot pepper, which is also part of adjika, can also greatly irritate the skin of your hands. Therefore, it is better to clean and cut it with gloves.
Adjika recipe with horseradish and garlic
Now let's look at the recipe for very spicy adjika. Of course, such a spicy snack is not to everyone’s taste, so the amount of garlic and hot pepper in the composition can be reduced as desired. So, to prepare adjika we will need:
- fresh tomatoes – two kilograms;
- horseradish (roots) - three or four pieces;
- garlic – about 200 grams;
- table vinegar 9% - glass;
- granulated sugar and salt to taste;
- sweet bell pepper – ten pieces;
- hot red pepper – ten pieces;
- sunflower oil - about 3 tablespoons;
- a bunch of parsley and dill.
Snack preparation process:
- Wash all prepared vegetables under running water, remove seeds, stalks and peels, and then grind them using a meat grinder. You can also use a blender.
- After this, you need to add table salt and granulated sugar to the vegetable mixture. Then add sunflower oil and mix the adjika thoroughly. We look at the consistency of the dish; if the sauce turns out to be dry, then the amount of oil needs to be increased.
- At the next stage, greens are added to adjika. You can finely chop fresh parsley and dill, but you can also add dry herbs.
- Vinegar is added to the preparation last, after which the snack is immediately poured into prepared jars.
- For the first 2–3 days, the workpiece should stand in a warm room. So, it will infuse better, and the spices will be able to give off their taste and aroma. In winter, jars of adjika can be stored on the balcony. The main thing is that the air temperature does not exceed +7°C.
Such preparations should not be eaten by those who have stomach or intestinal problems. Spicy additives (garlic, hot peppers and horseradish) can greatly irritate the intestinal walls. Therefore, people with gastritis or peptic ulcers are better off choosing a less spicy recipe or, altogether, abandoning adjika.
The easiest way to prepare adjika
The following recipe contains only 3 ingredients:
- kilogram of tomatoes;
- 7 cloves of garlic;
- table salt.
Tomatoes need to be washed under water and all stems removed. Then the fruits are passed through a meat grinder. After this, the tomato puree needs to be salted and mixed with ground garlic. The cloves can also be passed through a regular press.Then the prepared mixture is poured into prepared containers. Jars for such adjika must first be washed and sterilized in boiled water or in the oven. The lids are also sterilized.
This adjika can be stored in any cold place. This is the most economical and fastest recipe. It is especially good for those who grow tomatoes on their own plot and do not know what to cook from them. All that remains is to prepare a little garlic and salt. After a couple of hours, all this turns into a fragrant and tasty snack for the winter.
Important Tips
Some sources say that adjika can be reheated after it has been removed from the refrigerator or cellar. But it’s still not worth doing this. The preparation will lose not only its original taste, but also almost all its beneficial properties. It is especially harmful to heat adjika in a microwave oven.
This appetizer is usually served with hot dishes, so there is no special need to reheat it. If you don’t like things that are too cold, you can take the adjika out of the refrigerator in advance and leave it in a plate at room temperature.
Many housewives prefer to cook snacks. This also needs to be done in the right way. The crushed mass is placed on the fire and brought to a boil. After this, reduce the heat and cook the sauce for another 45–60 minutes. Heat treatment, of course, reduces the amount of vitamins in the snack. But in this case, adjika will definitely be stored well, even at room temperature.
You can also use it to prepare stewed vegetables or legumes. In this case, beans or potatoes are stewed separately, and onions, carrots and adjika are fried in a frying pan. Then the contents of the frying pan are poured into the pan and simmered together for some more time. At the end, you can add fresh herbs to the dish.
Adjika made from tomato, garlic and horseradish is not only a tasty snack, but also a very healthy product. The spicy ingredients help the body fight many bacteria and viruses. In addition, the preparation improves immunity, stimulates blood circulation and improves digestion. But what is beneficial to one is harmful to another. As mentioned above, there is a category of people for whom spicy snacks are simply contraindicated. Even a healthy person should not indulge too much in spicy foods.
Conclusion
Adjika with horseradish for the winter or crap (as we usually call it) is an easy-to-prepare but very tasty appetizer. Garlic and horseradish give the dish a special piquancy and pungency, and spices and herbs give the preparation all its aroma. All these ingredients were added to adjika later, since there were neither tomatoes nor bell peppers in the original recipe. But how delicious it turned out! Be sure to try it!
